Study on the Relationship between Wheat Flour Quality Characteristics and Processing Quality of Leavened Pancake

Study on the Relationship between Wheat Flour Quality Characteristics and Processing Quality of Leavened Pancake

In order to select suitable wheat flour raw materials for industrial processing of dough, 12 wheat varieties with a wet gluten content of 24.4%~32.7% were selected. The physicochemical properties, flour properties, viscosity properties, and fermentation rheological properties of wheat flour were mea...

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Bibliographic Details
Main Authors: LI Yi, TIAN Xiao-hong, WANG Jia-ya, JIANG Ping, TAN Bin
Format: Article
Language:English
Published: Academy of National Food and Strategic Reserves Administration 2024-11-01
Series:Liang you shipin ke-ji
Subjects:
wheat flour
gluten
gelatinization properties
powder properties
fermentation rheological properties
quality of leavened pancak
Online Access:http://lyspkj.ijournal.cn/lyspkj/article/abstract/20240607
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